Ads
related to: binding agent for meatloaf cooking kit reviewsforbes.com has been visited by 100K+ users in the past month
Search results
Results From The WOW.Com Content Network
How To Upgrade Your Meatloaf With an Apple. The vast majority of meatloaf recipes call for two pounds of ground meat, whether that’s beef, chicken, turkey, pork, veal, or any combination.
A binder or binding agent is any material or substance that holds or draws other materials together to form a cohesive whole mechanically, chemically, by adhesion or cohesion. More narrowly, binders are liquid or dough-like substances that harden by a chemical or physical process and bind fibres, filler powder and other particles added into it.
During the Great Depression, cooking meatloaf was a way for families to stretch the food budget by using an inexpensive type of meat and left-over ingredients. Along with spices , [ 2 ] it was popular to add cereal grains , bread or saltine crackers to the meatloaf to add bulk and stretch the meat.
Regional kinds of cookies often use humectants as a binding agent in order to keep moisture locked into the center of the cookie rather than have it evaporate out. [13] Humectants are favored in food products because of their ability to keep consumable goods moist and increase shelf-life.
Chances are if you're away for school, you missed out on a personal visit with your ma on Mother's Day. Of course, you also missed out on Mom's fine home cookin'. (She still slaves over a stove ...
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.